Lean N Green Chili 8 (6-inch) corn tortillas, divided 2 teaspoons vegetable oil, divided 1 cup chopped poblano chilie peppers (1-2 medium) or green bell pepper 1/2 cup chopped onion 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces 1 teaspoon ground cumin 1 garlic clove, pressed 2 cans (14 1/2 ounces each) 99% fat-free chicken broth 2 cans (15 ounces each) pinto beans, drained and rinsed 1 1/4 cups salsa verde (green salsa) or 1 can (10 ounces) green chile enchilada sauce 2 tablespoons snipped fresh cilantro Directions Preheat oven to 400ºF. Cut four of the tortillas in half and stack them one on top of another. Cut tortillas into 1/2-inch strips using ; place and toss with 1 teaspoon of the oil. Spread in a single layer over bottom of . Bake 10-12 minutes or until crisp, stirring once. Remove from oven. 2 Meanwhile, remove membranes and seeds from chile peppers; chop with Chef’s Knife. Chop onion using . Cut chicken into 3/4-inch pieces; toss with cumin in . Fold one tortilla to fit into ; coarsely grate into separate small bowl. Repeat for remaining three tortillas; set aside. 3 Heat remaining 1 teaspoon oil in over medium-high heat. Add chicken; cook and stir 5 minutes. Remove chicken from casserole; add chile peppers, onion and garlic pressed with . Cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and grated tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. 4 Snip cilantro using ; stir into chili. Ladle soup into bowls; top with baked tortilla strips. Yield: about 7 1/2 cups, 6 servings of about 1 1/4 cups Nutrients per serving: Calories 260 (13% from fat), Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 45 mg, Carbohydrate 32 g, Protein 25 g, Sodium 850 mg, Fiber 5 g U.S. Diabetic exchanges per serving: 2 starch, 2 1/2 low-fat meat, 1/2 vegetable (2 carb) Cooks Tips: Poblano chile peppers are dark green and are about 2 1/2-3 inches wide and 4-5 inches long, tapering from top to bottom in a triangular shape. They can be found in the produce sections of most supermarkets. Wear plastic gloves when working with poblano and other varieties of chile peppers. Their seeds and membranes contain oils that will irritate your skin. Salsa verde, also known as green salsa, is typically made with tomatillos, green chiles and cilantro. It can be found on the grocery store shelf with the other salsas. If you do not have a Rotary Grater, use a food processor with cutting blade to grate the tortillas in Step 2.
Posted on: Fri, 28 Feb 2014 21:49:52 +0000
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